Blueberry Butter Tarts

Ingredients:

12 frozen tart shells, 3 inches diameter

1 egg, lightly beaten

1/2 c corn syrup

1 tsp lemon juice

3/4 tsp vanilla

1/3 c brown sugar

1 T flour

3 T melted butter

1 1/2 c. wild blueberries

Method:

Preheat oven 375. Leave shells in foil cups and place on baking sheet. In large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Stir into egg mixture along with butter. Divide berries equally among shells. Pour in egg mixture, filling each shell to the top. Bake on bottom rack until bubbly and top is a bit crusty, from 18-23 minutes. Tarts will firm up when cool and can be refrigerated 2 days. Makes 12 tarts.